# What You'll Need:
→ Chicken
01 - 1.3 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized strips
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper
04 - 2 tbsp all-purpose flour
→ Vegetables
05 - 9 oz cremini or white mushrooms, sliced
06 - 1 medium onion, finely chopped
07 - 2 cloves garlic, minced
→ Sauce
08 - 2 tbsp unsalted butter
09 - 2 tbsp olive oil
10 - 1 cup chicken stock
11 - 1 tbsp Dijon mustard
12 - 1 tsp paprika
13 - 1/2 cup full-fat sour cream
14 - 2 tbsp fresh parsley, chopped
# Method:
01 - Season chicken strips with salt and pepper, then toss evenly with flour to coat.
02 - Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sauté chicken in batches until golden on all sides but slightly undercooked, about 3 to 4 minutes. Remove from skillet and set aside.
03 - Add remaining olive oil and butter to skillet. Cook onions and mushrooms until softened and golden, approximately 5 minutes. Stir in garlic and cook an additional minute.
04 - Sprinkle paprika into skillet, then pour in chicken stock while scraping browned bits from the pan. Stir in Dijon mustard until combined.
05 - Return chicken and accumulated juices to skillet. Reduce heat to medium-low and simmer gently for 7 to 8 minutes, until chicken is cooked through and sauce thickens slightly.
06 - Remove skillet from heat and stir in sour cream and chopped parsley until smooth and creamy. Adjust seasoning to taste. Serve immediately over egg noodles, rice, or mashed potatoes, garnished with additional parsley.
